Homemade Sausage Making

Hi guys and a pre-emptive Happy New Year to you, I am very interested in trying some of the project B2 recipes but don't have the benefit of a temp controllable hot smoker (like a Bradley etc) other than open/close vents type, I note that often the recipes require that the sausage be heated gradually in small increments to reach optimum temps, can you suggest a solution or will I have to invest in an upgrade to a 'Cookshack' , (you can dream can't you?)

You can smoke them cold and finish them in the oven in the house.

But graduated temp increase?

Turn the oven on for five minutes and check the temperature. Cycle it on and off until you get the results you are looking for.

I suppose another alternative would be to add more control to the smoker I already have, perhaps a PID controller and a hot plate?, I'm sure there must be threads on this subject so will research but in the mean time can anyone suggest any particular useful threads?

Ped, there is some mighty interesting material at this link: http://www.meatsandsausages.com/smokehouse-plans
Be sure click on the catagories at the top for more information. There is much more info about smoking when you click on the heading "Smoke Houses".

Best Wishes,
Chuckwagon

That's great CW thank you.

What you may be looking for is a means of ramping the temperature up slowly. This is called a programmable controller. We used them extensively in the chemical industry, in batch processes.

To be honest, they can get pricey pretty fast. Perhaps you can content yourself with what most of us do- - park yourself by the smoker with a cooler of beer, and every 20 or 30 minutes, tweak the setpoint up a degree or two. If you don't have one, temperature controllers can be had for $100 or so. Use one to drive a hot plate. (It won't work on propane=powered smokers. It COULD, but it's really dangerous to go monkeying with propane controllers.)

and finish in the kitchen. There was a reasonable price on salmon this week and I wanted some more lox. # pounds sitting in apple smoke.

Ross, aren't you using your smoker very much? There's dust all over the top of it!

Air pollution! When all of that hot air in Washington hits that cold artic air we end up with a with precipitate that looks like ash but as soon as sunlight hits, it goes away like the promises that come with all of that hot air.

Talk about cold smoke!

That salmon is gonna taste might good.

Can't you control your smoker temp with a controller from www.auberins.com

I followed the link to auberins, and their equipment looks good for what we need to do. ...a little pricey, but not overly so. The programmable one looks like it would do the job we were talking about earlier, in 6 steps.

So many toys, so little time! (...or more accurately, so little money.)(sigh)

Rick wrote:Can't you control your smoker temp with a controller from www.auberins.com

This is the unit I have....it works great, seem like a quality product. Mine is about a year old.